Ginger, lime, orange honey shrimp
Prepare a vinaigrette by mixing the following:
2 tbl spoons olive oil
1 tbl spoon honey
Juice from two limes
2 table spoons full of finely diced red onion
1 teaspoon salt
Prepare 6 pieces of shrimp by placing them in boiling water for 1 minute. To add a twist, you can boil the shrimp in green tea!
To assemble the tapas, pour 1 teaspoon of vinaigrette on each slice of bread. Top with a thin slice of avocado and half a slice of orange, and a piece of shrimp. Drizzle a teaspoon of vinaigrette. Garnish with crushed walnuts, finely diced red onion. Season with salt an pepper.
Avocado, onion, marinated anchoives
This was the best I think.
Prepare 6 pieces of de-boned fresh anchoives. Place them in a bowl with lemon juice (two lemons), 1 tea spoon of salt, and 1/4 cup of finely chopped red onions. Cover and place in refrigerator for two hours.
Mash one avocado with 1 tablespoon of olive oil, half of a red onion (finely chopped), salt and pepper to taste.
When the anchoives are ready (after resting in the fridge for two hours), place a table spoon of the avocado mix on a small piece of whole wheat bread. Place the anchoive on top (without washing the lemon mix off). Garnish with chopped red onions. Season with salt and pepper. Drizzle some olive oil on top and serve!
Garlic, red pepper anchoives
Prepare 6 de-boned anchoive fillets and fry them in hot olive oil over medium heat for 45 seconds to 1 minute, set aside.
Clean the pan, heat two table spoons of olive oil, add half of red pepper (julienned), 2 cloves of garlic (thinly sliced), and 1 tea spoon of chili pepper flakes. Cook for about 3-4 minutes until the garlic is translucent and the peppers have softned.
Place lettuce leaves on small slices of whole what bread. Place the achoives on top. Garnies with the garlic and pepper pieces. Drizzle the oil from the garlic/pepper mix. Add salt and pepper and serve.
